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    MiP5 FB Operations

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    Audrey R
    This document discusses food and beverage operations, including: - Classifying different types of foodservice operations such as commercial, non-commercial, and management companies. - Describing major categories of restaurants like fine dining, casual, family, quick-service, and ethnic. - Identifying styles of food service like table, room, and self service. - Listing types of beverage outlets and bars. - Outlining common job titles in food and beverage departments. - Noting issues and trends impacting the industry like technology, health trends, and sustainability.

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    MiP5 FB Operations

    Uploaded by

    Audrey R
    75 views42 pages
    This document discusses food and beverage operations, including: - Classifying different types of foodservice operations such as commercial, non-commercial, and management companies. - Describing major categories of restaurants like fine dining, casual, family, quick-service, and ethnic. - Identifying styles of food service like table, room, and self service. - Listing types of beverage outlets and bars. - Outlining common job titles in food and beverage departments. - Noting issues and trends impacting the industry like technology, health trends, and sustainability.

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    MiP5 FB Operations

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    This document discusses food and beverage operations, including: - Classifying different types of foodservice operations such as commercial, non-commercial, and management companies. - Describing major categories of restaurants like fine dining, casual, family, quick-service, and ethnic. - Identifying styles of food service like table, room, and self service. - Listing types of beverage outlets and bars. - Outlining common job titles in food and beverage departments. - Noting issues and trends impacting the industry like technology, health trends, and sustainability.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    75 views42 pages

    MiP5 FB Operations

    Uploaded by

    Audrey R
    This document discusses food and beverage operations, including: - Classifying different types of foodservice operations such as commercial, non-commercial, and management companies. - Describing major categories of restaurants like fine dining, casual, family, quick-service, and ethnic. - Identifying styles of food service like table, room, and self service. - Listing types of beverage outlets and bars. - Outlining common job titles in food and beverage departments. - Noting issues and trends impacting the industry like technology, health trends, and sustainability.

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    FOOD&BEVERAGE OPERATIONS

    Principles of Micro Tourism


    OBJECTIVES:
     Classify different food and beverage service
    operations;
     Differentiate different styles of food service
     Identify career opportunities in F&B department
     Issues and Trends in F&B
    Classification of Foodservice Operation:

    1.Commercial Foodservice-profit oriented


    foodservice establishments

    Examples: Restaurants ,hotel foodservice outlets ,


    bars, clubs ,cruise ship foodservice
    outlets ,transportation foodservice outlets,
    foodservice in attractions, off-premise catering
    Classification of Foodservice Operation:

    2.Non-commercial or Institutional
    Foodservice
    -budget-oriented; considers nutrition and value;
    practices batch cooking

    Examples: Foodservice in Hospitals , nursing


    homes, schools and military institutions , prisons
    Management Company or Food service
    Contractors
    If institutions lack expertise to operate F&B service
    operation efficiently , they could contract with this to
    run their business for them.
    Examples: ARAMARK and SODEXHO-food service
    provider of airlines and railways and factories, offices
    and other workplaces.
    FINE HOST,OGDEN ENTERTAINMENT
    SERVICES for recreational areas.
    Major categories of Restaurants:
    1.Fine-Dining or
    Upscale Restaurants-
    also called luxury,
    "gourmet” or
    “gastronomique”
    expensive restaurants
    which usually offer the
    highest quality food and
    beverage products and
    services.
    Examples of Fine Dining Restaurants
     Gallery by Chele (BGC
    Taguig)
    Examples of Fine Dining Restaurants
     El Bulli (Spain)  Fat Duck by Heston
    Blumenthal(Europe and
    Australia)
    Major categories of Restaurants:
    2.Casual-Service(Mid-
    scale)Restaurants-
    moderately –priced ;
    offers a fuller but less
    formal menu and table
    service; have full bar
    and larger beer menu
    and limited wine menu.
    Examples of Casual Restaurants
     Bistro  Brasserie
    Major categories of Restaurants:
    3.Family Restaurants-
    appeal to families and
    others desiring comfort
    foods, california-style
    menu (breakfast to
    dinner);usually with
    bench seats.
    Major categories of Restaurants:
    4.Quick-service
    Restaurants(QSR)
    -often called limited
    menu or fast food;often
    self-service;emphasizes
    speed of service;foods
    are cooked in bulk in
    advance and kept hot.
    Major categories of Restaurants:
    6.Limited-menu
    -offers much smaller
    selection of food;
    usually self-service and
    table service.
    Major categories of Restaurants:
    7.Full-menu or full
    service restaurant-
    offers a wide variety of
    menu items and full
    table service.
    Major categories of Restaurants:
    8.Ethnic restaurant
    Specializes in foods
    associated with
    particular culture.
    Major categories of Restaurants:

    9.Specialty restaurant
    -features specific kind of
    food such as steaks,
    chicken, seafood,
    doughuts or sandwiches.
    Major categories of Restaurants:
    10.Themed restaurant
    -characterized by a
    special theme that
    incorporates the design,
    menu and service of the
    restaurant.
    Styles of Food Service
    1.Table-service
    -food and beverage are
    ordered and brought to
    the customer’s table by
    a wait staff.
    a. American Style-plated
    b. English Style-family
    style
    C. French Style-gueridon
    trolley is present for final
    cooking and serving
    Styles of Food Service
    2.Room Service
    -customers are situated in
    a hotel room or hospital
    room where they are
    served with room
    service staff.
    Styles of Food Service
    3.Self-service
    -customers select their
    food from the displayed
    items,they carry them
    with or without tray.
    a. Buffet service
    b. Cafeteria service
    c. Counter service
    Styles of Food Service
    4.Take-out/Carry out or
    Home delivery service
    -menu items are
    consumed off- premise
    and are packaged
    accordingly.
    Beverage Outlets (Bars) and Types of bars
     Beverage-Only Bar-  Bar/Entertainment
    serves beverage alone Combinations- bar
    with no food served offering drinks and a
    beyond snack. range of entertainment.
    Beverage Outlets (Bars) and Types of bars
    Food and Beverage Combinations- serving food
    with beverage, usually linked with some kind of food
    service.
     Restaurant bar
     Bar that serves light foods
    Beverage Outlets (Bars) and Types of bars
     Hotel Beverage  Airline Beverage service-
    Operations- 3-4 bars in serving drinks on airline
    one roof, with different flights and those located
    purpose and ambience. near the airport.
    Beverage Outlets (Bars) and Types of bars
     Cruise and Passenger  Rail Beverage Service-
    Ship Beverage serving passengers in
    Service- serving rail travel.
    passengers in a cruise
    and passenger ships.
    Beverage Outlets (Bars) and Types of bars
    Coffee House/Café -a place specializing on coffee
    and serves as a meeting place particularly for
    transacting business.
    Beverage Outlets (Bars) and Types of bars
     Brew Pubs/Micro  Public Houses/Pubs-
    Breweries- a pub or establishments which
    restaurant that brews serve alcoholic drinks
    beer on the premises. especially beer for
    consumption on the
    premises, usually in a
    homely setting
    Beverage Outlets (Bars) and Types of bars
    Beer garden- is an open-air area where alcohol is
    legally served.
    F&B Employees:
    (For Food Production and Food Service)
     Managers
     Supervisors
     Entry-level
    Job Titles in F&B Operations
     F&B Manager  Restaurant Manager
     Executive Chef  Dining Room Manager
     Sous Chef  Maitre d’hotel
     Station Chef  Chef de rang
     Line Cooks  Demi-chef de rang or
     Dishwashers/Stewards waiters or food servers
     Purchasing/Receiving  Host/Receptionist
     /Storing clerks  Bartenders
     Catering Manager  Buspersons
     Banquet Food servers  Dietitians
    Issues in F&B
     Variability-service cannot be
    standardized and is usually varied.
     F&B sector is labor Intensive
     Changes in the diners’ lifestyle
    and socio-economic profile
     Climate change that affects
    availability of ingredients
     Sustainability issues(food
    wastes, use of energy,etc)
     Gender Equality/PWD/Age of
    staff
    Trends in F&B
     Online platforms in
    food ordering(changes
    on the socio-economic
    preferences of clients)
    o Eatigo
    o Food Panda
    o Grab Food
    Trends in F&B
     Innovation/
    Technology
    o 6 Door’s background
    and food projection
    Trends: Robotics
    Trends: Use of technology in food
    ordering
    Trends: Healthy menu concept
    (McDonald’s)
    QUIZ
    A. QSR C. Themed
    B. Ethnic D. Fine Dining

    1. Restaurants which usually offer the highest


    quality food and beverage products and
    services.
    2. An example of this is the Modern Toilet
    Restaurant.
    3. An example of this is King Chef Restaurant.
    4. Restaurants that adopt molecular gastronomy
    concepts in food preparation.
    5. An example of this is Subway.
    A.Cafeteria C.Table service E.French Style
    B.American Style D. Family style
    6.The food service done in school canteens and
    offices.
    7.The service in which the final cooking of food is
    done in front of the guest.
    8.The service done if there is the presence of
    waiters.
    9.The service done when platters of food are
    placed at the middle of the table ; the guests help
    themselves.
    10.The service in which food are presented on
    plates directly from the kitchen.
    11-15 Enumerate different types ob bars
    16-18 Job opportunities in F&B
    19-20 Trends in F&B
     F&B SERVICES
     DENNIS LILLICRAP

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